Pressure Cooker Spicy Pork and Squash

Pressure Cooker Spicy Pork and Squash Ragu


  • 2 cans (14-1/2 ounces each) stewed tomatoes, undrained
  • 1 package (12 ounces) frozen cooked winter squash, thawed
  • 1 large sweet onion, cut into 1/2-inch pieces
  • 1 medium sweet red pepper, cut into 1/2-inch pieces
  • 3/4 cup reduced-sodium chicken broth
  • 1-1/2 teaspoons crushed red pepper flakes
  • 2 pounds boneless country-style pork ribs
  • 1 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • Hot cooked pasta
  • Shaved Parmesan cheese, optional


  • Combine the first six ingredients in a 6-qt. electric pressure cooker. Sprinkle ribs with salt, garlic powder and pepper; place in pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure.
  • Remove cover; stir to break pork into smaller pieces. Serve with pasta. If desired, top with Parmesan cheese.

  • Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts

1 cup ragu: 196 calories, 8g fat (3g saturated fat), 52mg cholesterol, 469mg sodium, 13g carbohydrate (6g sugars, 2g fiber), 18g protein. Diabetic Exchanges: 2 lean meat, 1 starch. Originally published as Pork and Spicy Butternut Squash Ragú with Penne Rigate in Skinny Instant Pot

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One Pan Salmon, Brussels Sprouts and Squash/ Recipe Share


  • 1 pound brussels sprouts, ends trimmed
  • 1 cup diced butternut squash, 1” cubes
  • 2 cloves garlic, minced
  • 1 tsp. salt
  • ½ tsp. fresh ground pepper
  • ½ Tbsp. dried sage
  • 1 Tbsp. and 1 tsp. olive oil, divided
  • ½ pound salmon, cut into two 4 oz. portions
  • 1 tsp. garlic powder


  1. Preheat oven to 425 degrees F.
  2. Line baking sheet with aluminum foil, mist with nonstick cooking spray and set aside.
  3. In large mixing bowl, combine brussels sprouts, butternut squash, minced garlic, salt, pepper, dried sage and 1 tablespoon of olive oil.
  4. Spread brussels sprouts and squash on prepared baking sheet in single layer. Bake for 15 minutes and stir at the halfway point.
  5. Drizzle salmon with olive oil and sprinkle with garlic powder.
  6. Remove baking sheet from oven; rearrange brussels sprouts and squash to make room for 4 salmon filets. Bake for 10 to 12 minutes, or until salmon is cooked through.
  7. Remove from oven, let stand for several minutes and serve.

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30 Days of Meals for Fall/Recipe Share

Continue reading “30 Days of Meals for Fall/Recipe Share”

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Recipe Share/Yellow Squash Casserole

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